Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it's got just as much going for it as a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt -- just in frozen, easily grabbable popsicle form. Time to dig out those popsicle molds!
I use Greek yogurt for the base of these breakfast pops because I love its tangy flavor and it's what I usually have in the fridge. Since Greek yogurt is so thick, you need to thin it out with a bit of milk to make it easy to layer into the popsicle molds. While you're at it, whisk in a little honey to keep things sweet. If you're not into Greek yogurt, you could definitely use regular non-Greek yogurt here instead -- no need to thin it out, though.
Now, let's talk about the jammy berry layer. Fresh berries are amazing, but even the freshest, ripest berries tend to freeze into tasteless rocks if left to their own devices. This is why I take an extra step with these popsicles and make a quick jam with the fresh fruit. Cooking them and adding a bit of sugar gives the berries a deeper flavor that carries over into frozen form, plus the sugar keeps the fruit soft enough to nibble even when frozen.
If you're short on time or short on berries, you can also substitute a fruit jam or preserves. You'll need about a cup of preserves for these popsicles.
Use any granola you like here. These popsicles are especially handy for using up a handful of leftover granola that's gone a bit stale. Once layered into the popsicles and frozen, the granola softens to the consistency of soft oatmeal cookies -- and, yes, that's just as delicious as you're hoping it will be.
My popsicle molds each hold about 1/2 cup of yogurt parfait goodness. For me, this is the perfect amount to start my day or -- let's be honest here -- finish it.
Yogurt Parfait Breakfast Popsicles
Makes 6 popsicles.
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a rapid simmer. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola and strawberries until the molds are filled. Tap the molds lightly against the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
--You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
--The strawberries can be replaced with an equal amount of any other fruit.
--You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
(c) 2014, APARTMENT THERAPY. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.Copyright © 2015, CT Now